Valamar Blog

We have already written about the gastronomy king, truffle, and today we present you a few notes about one traditional Istrian recepy, irresistible connection of simplicity and high-quality gastronomy. It is the combination of Istrian truffle and fuzi, home-made pasta. Almost every caterer will confirm that in this connection truffle (especially the white one) is emphasized the most, and therefore, we recommend you to taste this delicious pasta for refined palates.

And this is how Istrian fuzi with truffles are prepared.

What ingredients do you need for one family meal (4 persons)?

For fuzi:
· 400 g of flour
· 2 eggs
· salt
· oil
· white wine

For sauce:
· 100 g of butter
· 50 g of truffle
· salt
· pepper
· parsley
· grated sheep milk cheese

For preparation of fuzi firstly the flour is sifted on the moulding-board and in the middle the hole is pressed, where eggs, salt, wine and oil are added, and then a little bit of water is kneaded in dough. After dough is rolled out flat, it is cut in 4×4 cm little squares, out of which fuzi is made, thus that the contrary edges of each little square are folded over and pressed well. Fuzi shaped in such way are put in salted boiling water and cooked for about ten minutes, after which they are colandered and they wait for the truffle sauce.

The sauce is prepared on butter in a traditional way, just like for other types of pastas, with above mentioned ingredients. If you have fresh truffles, the best thing to do is to grate cheese above fuzi that are poured over with sauce, and if you do not have the possibility of acquiring fresh truffles, you can use ready-made sauce, and, after you boil it well, pour over fuzi with it, and grate fresh sheep milk cheese on a top.
Enjoy your meal!